---------- Recipe via Meal-Master (tm) v8.01
       Title: Asparagus Omelet
  Categories: Cheese/eggs, Vegetables
       Yield: 2 servings
     1/2 lb Asparagus, trimmed                  2 tb Milk
       2 tb Butter                            1/2 ts Salt
       1 x  Small clove garlic,minced         1/4 ts Crushed dried basil or
 	1/2 lb Mushrooms, sliced		 3/4 ts Minced fresh
       4 x  Eggs, lightly beaten                1 ds Freshly ground black pepper
       Cut asparagus in 1 inch pieces; cook in boiling salted water until
   tender, about 2 to 4 minutes.  Drain thoroughly.
       Melt 1 T butter in 8 inch skillet, preferably one with non-stick
   lining; saute garlic and mushrooms until done and moisture has evaporated.
    Remove from pan; keep warm.
       In a small bowl, combine eggs, milk, salt, basil and pepper.  Melt
   remaining butter in skillet until foamy, swirling it around pan to coat
   evenly.  When hot enough that a drop of water sizzles when dropped in,
   pour in egg mixture.  Tip pan so eggs coat skillet evenly.  As eggs cook,
   periodically lift up cooked edges, tilt pan and let uncooked egg run
   underneath.  When eggs are cooked, but surface is still shiny, place
   asparagus and mushrooms on one side; slide out of pan, folding side
   without vegetables over top.  Serve immediately